1 tsp dried oregano
1 tsp garlic powder
1/2 tsp freshly ground black pepper
3lb boneless pork loin roast
3 tomatoes, coarsely chopped
1 green zucchini, cut into chunks
1 yellow summer squash, cut into chunks
1 red or green bell pepper, seeded and cut into chunks
1 yellow onion, cut into chunks
4 cloves garlic, minced
2 tbsp fresh basil, minced
salt and freshly ground pepper, to taste
Preheat an oven to 365F.
To make the spice rub, in a small bowl mix the oregano, garlic powder and pepper.
Pat the pork dry and rub all over with the spice rub. Place in an oiled roasting pan large enough to hold it comfortably.
In a large bowl, mix the tomatoes, zucchini, summer squash, onion, bell pepper, garlic, basil and season well with salt and pepper. Arrange round the pork in the roasting pan.
Roast the pork for 25 mins per pound (1 1/4hrs) until cooked through but still slightly pink in the middle. Turn vegetables twice during cooking.
Transfer pork to a plate and cover in foil. Leave to stand for 10 mins. Slice and arrange on a platter, surrounded by the vegetables.
Serves 6